Recipes
Eggplant Rice
3-4 servings
30-60 min
Easy
INSTRUCTIONS
- Put the instant pot on saute mode high and add ghee. Once the ghee is hot add cumin seeds, curry leaves and cashews , fry well till cashews turn golden .
- Add onion and green chili and saute well for 2 to 3 minutes. Add ginger garlic paste and fry till raw smell goes away (approx. 2 minutes)
- Now add eggplant pieces and fry for 3 minutes, then add tomatoes and fry till mushy.
- Add coriander powder, garam masala, Red chili powder,salt and mix well. Fry for 2 minutes. Add rice and water , mix.
- Turn off saute mode, put the lid , vent to sealing position.
- Push the rice button and natural pressure release(NPR). (also can use manual 4 minute high and NPR). Garnish with Cilantro if desired.
Notes
I used Basmati Rice but any rice can be used. Cooking time may vary depending on the type of rice used.
Vegans use Oil instead of ghee.
5.5 ounces rice cup is used for measurement
Vegans use Oil instead of ghee.
5.5 ounces rice cup is used for measurement
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About the chef
Subhadra Burugula
Subhadra is born raised in India currently living in Texas. She is very passionate about cooking and photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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